Coney island cone cakes

Yield: 6 Servings

Measure Ingredient
\N \N ---Cake---
⅔ cup Cake flour
⅓ cup Unsweetened cocoa powder
1 teaspoon Baking powder
⅛ teaspoon Salt
2 tablespoons 70% buttermilk-vegetable oil spread
½ cup Granulated sugar
1 \N Egg white
½ teaspoon Vanilla
¾ cup Lowfat buttermilk
6 \N Flat-bottomed wafer ice cream cones, 3\" high, 2 1/4\" across -Frosting---
¾ cup Confectioner's sugar
1 tablespoon 70% buttermilk-vegetable oil spread, at room temperature
1 teaspoon Lowfat buttermilk
¾ teaspoon Vanilla
\N \N Sprinkles in assorted colors and shapes

Preheat oven to 375°F. Mix flour, cocoa, baking powder and salt. In bowl with mixer on medium beat together vegetable oil spread and granulated sugar. Add egg white and vanilla. Alternately stir in flour mixture and buttermilk, beginning and ending with flour mixture. Spoon into cones to ½" from top. Bake 35 minutes or until tops are firm. Cool on rack. In bowl with mixer on medium beat together all frosting ingredients. Frost cakes. Decorate with sprinkles. Makes 6 servings. Per serving: 246 calories, 4 g protein; 6 g fat; 1 mg cholesterol; 46 g carbohydrates; 178 mg sodium.

Your time in the kitchen: 30 minutes. Ready to serve in 1 hour 50 minutes.

Sneak peak at irresistible, guilt-free treats from Richard Simmons' brand-new cookbook, "Sweetie Pie", printed in Woman's World, 11/4/97 issue.

Recipe by: Woman's World 11/4/97, Richard Simmons Posted to MC-Recipe Digest V1 #878 by 4paws@... (Shermeyer-Gail) on Nov 01, 1997

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